Heat the onions, garlic and chili in a frying pan with a little oil. Peel the plantains, slice into chunks and fry over low heat. Season with a pinch of pepper.
Bake plantains in their skins for 20 min. Mix cream with spices, salt and vanilla sugar and bring to the boil. Add grated couverture, finely purée with the hot plantain flesh, press through a sieve and chill for 8 hours. For a fluffier mousse, whip in the cream.
Wash, clean and finely chop strawberries and weigh out 700 g. Peel pineapple, remove stalk, chop finely and weigh out 250 g.
Peel and finely chop apples and weigh out 500 g. Peel pineapple, remove stalk, chop finely and weigh out 500 g.
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To make the béchamel sauce, melt the butter, add the flour and whisk over a low heat for 2 to 3 minutes. Add salt and pepper. Put the olive oil in a frying pan, brown the mince and season with salt and pepper.
Peel pineapple, remove stalk, chop finely and weigh out 300 g. Sort and wash bilberries and weigh out 700 g. In a saucepan, mix the fruit and citric acid well with Extra gelling sugar.
Bread the plaintains using one or all of the various coatings in egg and then flour and deep-fry. Brown plantains are especially good with an egg coating, green and green-yellow ones with all other coatings. Green plantains can be deep-fried without any coating, but should be lightly salted afterwards.
In a saucepan, mix all ingredients well with Extra gelling sugar. Bring to the boil on high heat while stirring and boil for 5 minutes, stirring occasionally. Immediately pour chutney into prepared jars up to the rim. Seal jars with Twist-off® lids, turn upside down and allow to stand on lids for about 5 minutes.
Place tin of condensed milk in a pan and cover with water. Bring to the boil and simmer for 2 hours to caramelise the milk. Important: Keep topping up water to keep can covered at all times.